sser_; whilst the Italians
prepare from a Cherry called _Marusca_ the liqueur noted as
_Marasquin_. Cherries termed as Mazzards are grown in Devon
and Cornwall, A gum exudes from the bark of the Cherry tree
which is equal in value to gum arabic. A caravan going from
Ethiopia to Egypt, says Husselquist, and a garrison of more than
two hundred men during a siege which lasted two months, were
kept alive with no other food than this gum, "which they sucked
often and slowly." It is known chemically as "cerasin," and differs
from gum acacia in being less soluble.

The leaves of the tree and the kernels of the fruit contain a basis
of prussic acid.

The American wild Cherry (_Prunus virginiana_) yields from its
bark a larger quantity of the prussic acid principle, which is
sedative to the nervous centres, and also some considerable tannin.
As an infusion, or syrup, or vegetable extract, it will allay nervous
palpitation of the heart, and will quiet the irritative hectic cough of
consumption, whilst tending to ameliorate the impaired digestion.
Its preparations can be readily had from our leading druggists, and
are found to be highly useful. A teaspoonful of the syrup, with one
or two tablespoonfuls of cold water, is a dose for an adult every
three or four hours. The oozing of the gum-tears from the trunk
and boughs is due to the operation of a minute parasitic fungus.
Helena, in the _Midsummer Night's Dream_, paints a charming
picture of the close affection between Hermia and herself--

"So we grew together
Like to a double Cherry-seeming parted,
But yet a union in partition:
Two lovely berries moulded on one stem."

CHERVIL, or BEAKED PARSLEY.

"There is found," writes Parkinson, "during June and July, in almost
every English hedge, a certain plant called _Choerophyllum_,
in show very like unto Hemlockes, of a good and pleasant
smell and taste, which have caused us to term it 'Sweet Chervill.'"
And in modern times this plant has taken rank as a pot herb
in our gardens, though its virtues and uses are not sufficiently
known. "The root is great, thick and long, exceedingly sweet
in smell, and tasting like unto anise seeds. This root is much
used among the Dutch people in a kind of loblolly or hotchpot,
which they do eat, calling it _warmus_. The seeds taken as a salad
whilst they are yet green, exceed all other salads by many degrees
in pleasantness of taste, sweetness of smell, and wholesom